Baked Risotto with Lemon Shrimp
Baked Risotto with Lemon Shrimp is a creamy, hearty, one pot meal with bright lemon flavor, plump shrimp and peas. Risotto without all the stirring!
Servings: 6
Ingredients
- 1 lemon
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 small onion, diced
- 2 cups Arborio rice
- 1 cup dry white wine Chardonnay or Pinot Grigio
- 5 cups low sodium chicken broth, divided
- 2 tsp kosher salt, divided
- 1 1/4 lb uncooked shrimp, deveined, thawed and drained
- freshly ground black pepper, to taste
- 1 cup grated Parmesan cheese
- 3/4 cup frozen peas rinsed in strainer for 10-15 seconds with hot water, then drained
- 1/4 cup finely chopped Italian parsley, plus more for garnish
Instructions
- Heat oven to 350 degrees. Use a vegetable peeler to peel lemon (yellow part only), reserving the peel. Juice lemon and reserve.
- Place 3-4 quart Dutch oven over medium low heat and melt 2 tbsp butter. Gently cook the onion and garlic until softened, about 5 minutes. Add rice and cook, stirring frequently for another 2 minutes.
- Raise the heat to medium and add wine. Cook for 2-3 minutes, stirring constantly, or until most of the wine is evaporated. Add 4 cups of broth, 1 tsp salt and lemon peel, stirring to combine. Bring to a simmer, then cover and bake for 18 minutes.
- While the risotto is baking, place shrimp in a large bowl and toss with lemon juice, 1 tsp salt and a generous amount of freshly ground pepper.
- Remove risotto from oven and stir in remaining 1 cup of broth, remaining 2 tbsp butter, Parmesan cheese, peas and parsley.
- Turn the oven to broil. Arrange shrimp in single layer on top of risotto and broil, uncovered, for 5 minutes, or until no longer pink and cooked through. Garnish with additional parsley and serve immediately.
Notes
This recipe originally called for 1 lb of shrimp to serve 4-6. I increased the shrimp to 1 1/4 lbs in my version so it can serve 6.